Shakshuka with The Webster

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Shakshuka with The Webster 



3 red capsicums, roasted in a hot oven until skin blistered and charred, deseeded, peeled and sliced  when cool 
1 tablespoon olive oil 
1 onion, diced 
400g canned tomatoes, chopped
2 tomatoes, peeled and diced 
1 tablespoon tomato paste 
1 tablespoon The Webster
1 teaspoon ground cumin 
1 teaspoon paprika 
1 teaspoon of fresh ginger, grated
2 tablespoons fresh parsley, chopped 
2 tablespoons fresh coriander or mint or a combination of both, chopped 
2 teaspoons honey 
1 tablespoon red wine or cider vinegar 
sea salt and black pepper


6 free range eggs
coriander and mint leaves, to serve



To Make the Sauce

IN A WOK or wide frying pan, heat the olive oil over medium high heat.
ADD the onions and cook for 5 minutes, until soft and translucent.
ADD The Webster and tomato pastes, ginger, cumin and paprika. Cook, stirring constantly, until fragrant.
DEGLAZE the pan a little with the honey and vinegar.
STIR through the  roasted and sliced capsicum and fresh chopped herbs.
ADD both the canned and fresh tomatoes and 150 mls water. Simmer for 10 to 15 minutes until thick and saucy. Add more water if necessary to achieve a good consistency. Season with sea salt and pepper to taste.

When Ready to Serve

PREHEAT oven to 180 C.
DIVIDE the sauce among 6 oven-proof ramekins. Set the ramekins on a baking tray. ( you could use 1 big baking dish instead of individual ramekins)
CRACK an egg into the center of each ramekin. It helps to use the back of a wooden spoon to make an indentation in the sauce as you do this.
BAKE until the eggs are cooked to your liking, basting the whites with some of the sauce midway during baking, about 10 to 15 minutes.
SERVE hot straight out of the oven with a scattering of fresh herbs.

Posted on : 13/10/2016
Posted in : Recipes By : Lisa